The idea for a smoky sweet potato soup came to me last night. Dining out at a Portland restaurant, I sampled a side that was an acorn squash puree with some chunks of bacon, and it was wonderful. It’s unseasonably cold here in Oregon, and soup is on my radar.
Bacon and sweet potato? Yes, most definitely a happy marriage. Velvety in texture, earthy from the smoked paprika, this is next Thanksgiving’s appetizer. The recipe includes a garnish of cannabutter glazed walnuts, scallions and the ever-magnificent bacon.
I just about cried with delight on my first tasting.
The weed is delivered in two doses, sautéed with the vegetables before pureeing and then again for the sprinkle of medicated garnish. The beauty of the garnish being dosed is that you can add as much as you like, or skip it entirely if you want to be cautious. The soup, un-garnished, will last up to five days in the fridge and freezes beautifully.
More savory Cannabist recipes: Vegetable tart, Three Mushroom Stew.
My advice is to make a generous amount of the topping, as it is good on a number of things, even a simple salad. Maybe with some feta and olives thrown in.
And remember, moderation is key! Adjust the amount of butter if you are a lightweight, use the same amount of butter just use a combination of medicated and nonmedicated.
Spiced Sweet Potato & Bacon Soup
4 large sweet potatoes or yams
4 tablespoons cannabutter
1 large onion, peeled and sliced
1 large carrot, peeled and sliced
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon salt
1 cup half and half
2 tablespoons cannabutter
4 strips bacon, cut in pieces
4 tablespoons walnuts
4 tablespoons scallions, sliced
Heat oven to 350
1. Place the sweet potatoes on a baking sheet and roast till tender, 45-60 minutes, depending on size. Be sure to make indentations with a fork in each potato before baking.
2. Let them cool enough to peel them, and you can also use leftover sweet potato.
3. Place the potatoes in a large food processor or blender, and process until smooth.
4. In a large skillet heat the olive oil. Add the onion, carrot, garlic and spices and cook till tender. Add mixture to the blender along with the half and half and puree until smooth.
5. In a large saucepan heat the soup, stirring frequently.
6. In a medium skillet heat the remaining cannabutter. Add the bacon and cook until done but not crisp. Add the walnuts and scallions and sauté until soft, 4-5 minutes.
7. Divide soup among the 6 bowls and top with garnish.
8. Serve with the cannabutter glazed walnut/bacon/scallion mixture on top.